Receta pokes and nudges
Strawberry Cheesecake Poke Cake. I have never experienced anything as simultaneously blissful and weird as feeling our baby move around inside me.
It took FOREVER for me to finally feel her wiggling, and though it's a strange sensation and it sometimes comes at inopportune times (like 2 in the morning...but I guess I had better get used to that!), it reminds me that she's alive and coming to our arms soon!
I suppose that if you don't ever see any of my Instagram posts, you had no idea we're expecting our first baby in June, so I'm happy to share the news with you now! Everything seems to be on track (knock on wood), and we couldn't be more excited. I can't really mention any cravings, unless food in general is a craving--I've been eating all of the food. Current symptoms? Other than incessant heartburn, the main issue has been that I want to sleep all of those times when I'm not eating. These things obviously make it a challenge to complete a full day of work. :)
Back to the pokes! I've made a strawberry cheesecake poke cake with plenty of pink in honor of this baby girl*. It's simply a vanilla cake poked to death and drenched in a cream cheese and strawberry concoction that oozes into every crevice. Though the consistency is nothing like a cheesecake, the flavors are quite similar! It's delicious and refreshing and, of course, very pretty in pink. Suitable for a baby shower, perhaps?
*There will be a strict limit to the amount of pink I will tolerate in her clothes, room, and accessories. I'm a purple-lover!
Poked Strawberry Cheesecake Cake (printable recipe) Serves 12 generously Ingredients: 1 box vanilla cake mix, prepared according to package
1 pound strawberries with tops removed 8 ounces cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1/4 cup milk
8 ounces whipped topping, thawed Strawberries and graham cracker crumbs, for garnish
Directions:
Preheat oven to 350 degrees F.
Spray a 13×9-inch baking pan with cooking spray and set aside.
Prepare the vanilla cake batter according to the package directions, then pour it into the prepared pan and bake for 22-28 minutes, until an inserted toothpick comes out clean.
Let the cake cool slightly, but when still warm, using the back of a wooden spoon, poke several deep, large holes in the cake.
In a large bowl, mash strawberries with a whisk or fork until very fine.
Add cream cheese and condensed milk, whisking or beating until there are no large lumps, then stir in the milk.
Pour the mixture carefully over the cake, being sure to fill up those holes, then refrigerate for about 30 minutes, until the cake has absorbed as much of the mixture as possible. Spread the whipped topping evenly on top.
Chill the cake at least 4 hours, but overnight is even better.
Serve slices with fresh strawberries and graham cracker crumbs.